Happy Friday!!!!! ?????? Sweet Baking Adventures’ baking theme for the month of September (which is my birthday month!! ?????) is ANGEL FOOD CAKE!!! The first one is Angel Food Cupcakes topped with homemade whipped cream and fresh strawberries!! It’s the trio that you’ll need to sweeten your summer days!!!
I love Angel Food Cake!! And when I discovered the angel food can made into cupcakes, Even better!! Now the best thing about this treat is it’s mixable. You can use many different topping and whipped cream. Here are a few ideas:
- Vanilla Buttercream with peaches
- Strawberry whipped cream and Strawberry
- Chocolate whipped cream and chocolate chips
- Ice cream!
Let’s make it!! In a stand mixer bowl with the whisk attachment, combine egg whites, water, vanilla extract, and cream of tartar at low speed. After a minute, turn it up to medium high speed.
Slowly add the fine sugar, one tablespoon at a time and keep mixing at medium high.
Once you have medium peaks, add the flour mixture into the bowl.
Use an ice cream scoop to pour the mixture into the cupcake pan. 
Once the cupcake is baked and cooled, pipe the whipped cream on top of the cupcake.
Add sliced strawberries, et voila!!! A beautiful and easy to make dessert that will be loved by everyone!
Happy Baking!!
| Servings |
24 serving
|
- 1 3/4 cup sugar
- 1/4 tsp salt
- 1 cup cake flour
- 12 egg whites room temperature
- 1/3 cup warm water
- 1 tsp vanila
- 1 1/2 tsp cream of tartar
- 1 cup heavy cream
- 1 cup powdered sugar
- Strawberries
Ingredients
ANGEL FOOD CUPCAKE
WHIPPED CREAM
|
|
- Preheat oven to 325 degree F. Line cupcake pan with cupcake liner.
- In a food processor or a mini chopper, blend sugar until it becomes fine but not powdered.
- In a bowl, sift together cake flour, salt and 1/2 of the fine sugar.
- Combine egg whites, warm water, vanilla, and cream of tartar in the stand mixer bowl. Whisk together in a low speed for 30 seconds. Change the speed to medium high and sprinkle 1/2 of the sugar while mixing continuously until medium peaks.
- Take the bowl out of the stand mixer. Slowly sprinkle the cake flour mixture and fold in gently with a spatula until cake flour mixture is gone.
- Use ice cream scoop to pour the mixture into the cupcake liner.
- Bake for 15-18 minutes until the toothpick inserted comes out clean. Let cool
- Using a whisk attachment, whip up the heavy cream, powdered sugar and vanilla extract together until stiff peak.
- Pipe on top of the cupcake and decorate with sliced strawberries.
Adapted from : Food Network
